To make this cocktail, Marfa, Texas, chef Rocky Barnette pairs herbal French Chartreuse with the mint-camphor-citrus–inflected Mexican epazote plant.
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3 cups gin
2/3 cup (1 ounce) dried epazote (see Note)
Green Chartreuse, for rinsing
2 fresh epazote leaves
How to Make It
In a 1-quart jar, steep the gin with the dried epazote for 8 hours. Strain into a pitcher. Rinse a chilled coupe glass with Chartreuse, then discard. Fill a cocktail shaker with ice. Add 2 1/2 ounces of the epazote gin and shake well. Strain into the glass. Garnish with the fresh epazote and serve. Use the remaining epazote gin to make more cocktails.
Epazote is a Mexican herb with notes of camphor, mint and citrus. It’s available dried at kalustyans.com.
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